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home > recipes > eggs / dairy > ice cream
Title: Chocolate Ice Cream Categories: Desserts, Ice cream Yield: 7 Cups 2 Envelopes unflavored gelatin 4 c Light cream or half n half Or milk 3 Beaten eggs or 3/4 cup Frozen egg substitute, Thawed 1 tb Vanilla 1/3 c To 1/2 cup unsweetened cocoa Powder 24 pk Equal or 7 1/4 tsp Equal Measure In a medium saucepan combine the gelatin and 2 cups of the light cream; let stand 5 minutes. Cook and stir over medium heat till mixture just comes to a boil. Grandually stir about 1 cup of the hot mixture into eggs; return all to saucepan. Cook and stir for 2 minutes more. DO NOT BOIL! Remove from heat. Stir in the remaining cream and the vanilla. In a large bowl, combine cocoa powder and Equal. Grandually blend in egg mixture till smooth. Chill just till cold, stirring occasionally. (Don't overchill). Freeze in a 4-quart ice cream maker according to manufacturer's directions. Makes about 1 3/4 quarts ( 14 half cup servings). NUTRITION INFORMATION PER SERVING: 128 cal; 5 g pro; 6 g carbo; 9 g fat; 71 mg chol; 43 mg sodium DIABETIC FOOD EXCHANGES: 1/2 milk; 1 1/2 fat NOTE: 1 pkt Equal = 2 tsp sugar; 24 pkts = 1 cup sugar ----- MM: Frozen Orange Yogurt ---------- Recipe via Meal-Master (tm) v8.03 Title: Frozen Orange Yogurt Categories: Desserts, Ice cream Yield: 2 Quarts 1 Envelope unflavored gelatin 1/2 c Cold water 1 6 oz can frozen orange juice Concentrate, thawed 3 16 oz. cartons plain low fat Yogurt 32 Packets Equal or 3 tablespn Plus 3/4 tsp. Equal Measure 1 ts Vanilla In a small saucepan combine gelatin and water; let stand 5 minutes to soften. Heat and stir till gelatin dissolves. Cool. In a large bowl combine orange juice concentrate, yogurt, Equal and vanilla; stir in gelatin mixture. Pour into a 4-quart ice cream freezer; freeze according to manufacturer's directions. Makes about 2 quarts ( 16 half-cup servings). NUTRITION INFORMATION PER SERVING: 85 cal; 5 g pro; 13 g carbo; 1 g fat; 5 mg chol; 61 mg sodium DIABETIC FOOD EXCHANGES: 1/2 milk, 1/2 fruit, 1/2 fat NOTE: 1 packet Equal = 2 tsp. sugar; 24 packets Equal = 1 cup sugar RECIPE FROM: SIMPLY SWEET distributed by Equal Sweetener ----- --------------21E91BFD5AE9 Content-Type: text/plain; charset=us-ascii; name="Transfer.txt" Content-Transfer-Encoding: 7bit Content-Disposition: inline; filename="Transfer.txt" MM: Chocolate Ice Cream ---------- Recipe via Meal-Master (tm) v8.03 Title: Chocolate Ice Cream Categories: Desserts, Ice cream Yield: 7 Cups 2 Envelopes unflavored gelatin 4 c Light cream or half n half Or milk 3 Beaten eggs or 3/4 cup Frozen egg substitute, Thawed 1 tb Vanilla 1/3 c To 1/2 cup unsweetened cocoa Powder 24 pk Equal or 7 1/4 tsp Equal Measure In a medium saucepan combine the gelatin and 2 cups of the light cream; let stand 5 minutes. Cook and stir over medium heat till mixture just comes to a boil. Grandually stir about 1 cup of the hot mixture into eggs; return all to saucepan. Cook and stir for 2 minutes more. DO NOT BOIL! Remove from heat. Stir in the remaining cream and the vanilla. In a large bowl, combine cocoa powder and Equal. Grandually blend in egg mixture till smooth. Chill just till cold, stirring occasionally. (Don't overchill). Freeze in a 4-quart ice cream maker according to manufacturer's directions. Makes about 1 3/4 quarts ( 14 half cup servings). NUTRITION INFORMATION PER SERVING: 128 cal; 5 g pro; 6 g carbo; 9 g fat; 71 mg chol; 43 mg sodium DIABETIC FOOD EXCHANGES: 1/2 milk; 1 1/2 fat NOTE: 1 pkt Equal = 2 tsp sugar; 24 pkts = 1 cup sugar ----- MM: Frozen Orange Yogurt ---------- Recipe via Meal-Master (tm) v8.03 Title: Frozen Orange Yogurt Categories: Desserts, Ice cream Yield: 2 Quarts 1 Envelope unflavored gelatin 1/2 c Cold water 1 6 oz can frozen orange juice Concentrate, thawed 3 16 oz. cartons plain low fat Yogurt 32 Packets Equal or 3 tablespn Plus 3/4 tsp. Equal Measure 1 ts Vanilla In a small saucepan combine gelatin and water; let stand 5 minutes to soften. Heat and stir till gelatin dissolves. Cool. In a large bowl combine orange juice concentrate, yogurt, Equal and vanilla; stir in gelatin mixture. Pour into a 4-quart ice cream freezer; freeze according to manufacturer's directions. Makes about 2 quarts ( 16 half-cup servings). NUTRITION INFORMATION PER SERVING: 85 cal; 5 g pro; 13 g carbo; 1 g fat; 5 mg chol; 61 mg sodium DIABETIC FOOD EXCHANGES: 1/2 milk, 1/2 fruit, 1/2 fat NOTE: 1 packet Equal = 2 tsp. sugar; 24 packets Equal = 1 cup sugar RECIPE FROM: SIMPLY SWEET distributed by Equal Sweetener ----- --------------21E91BFD5AE9 Content-Type: text/plain; charset=us-ascii; name="Transfer.txt" Content-Transfer-Encoding: 7bit Content-Disposition: inline; filename="Transfer.txt" MM: Chocolate Ice Cream ---------- Recipe via Meal-Master (tm) v8.03 Title: Chocolate Ice Cream Categories: Desserts, Ice cream Yield: 7 Cups 2 Envelopes unflavored gelatin 4 c Light cream or half n half Or milk 3 Beaten eggs or 3/4 cup Frozen egg substitute, Thawed 1 tb Vanilla 1/3 c To 1/2 cup unsweetened cocoa Powder 24 pk Equal or 7 1/4 tsp Equal Measure In a medium saucepan combine the gelatin and 2 cups of the light cream; let stand 5 minutes. Cook and stir over medium heat till mixture just comes to a boil. Grandually stir about 1 cup of the hot mixture into eggs; return all to saucepan. Cook and stir for 2 minutes more. DO NOT BOIL! Remove from heat. Stir in the remaining cream and the vanilla. In a large bowl, combine cocoa powder and Equal. Grandually blend in egg mixture till smooth. Chill just till cold, stirring occasionally. (Don't overchill). Freeze in a 4-quart ice cream maker according to manufacturer's directions. Makes about 1 3/4 quarts ( 14 half cup servings). NUTRITION INFORMATION PER SERVING: 128 cal; 5 g pro; 6 g carbo; 9 g fat; 71 mg chol; 43 mg sodium DIABETIC FOOD EXCHANGES: 1/2 milk; 1 1/2 fat NOTE: 1 pkt Equal = 2 tsp sugar; 24 pkts = 1 cup sugar ----- MM: Frozen Orange Yogurt ---------- Recipe via Meal-Master (tm) v8.03 Title: Frozen Orange Yogurt Categories: Desserts, Ice cream Yield: 2 Quarts 1 Envelope unflavored gelatin 1/2 c Cold water 1 6 oz can frozen orange juice Concentrate, thawed 3 16 oz. cartons plain low fat Yogurt 32 Packets Equal or 3 tablespn Plus 3/4 tsp. Equal Measure 1 ts Vanilla In a small saucepan combine gelatin and water; let stand 5 minutes to soften. Heat and stir till gelatin dissolves. Cool. In a large bowl combine orange juice concentrate, yogurt, Equal and vanilla; stir in gelatin mixture. Pour into a 4-quart ice cream freezer; freeze according to manufacturer's directions. Makes about 2 quarts ( 16 half-cup servings). NUTRITION INFORMATION PER SERVING: 85 cal; 5 g pro; 13 g carbo; 1 g fat; 5 mg chol; 61 mg sodium DIABETIC FOOD EXCHANGES: 1/2 milk, 1/2 fruit, 1/2 fat NOTE: 1 packet Equal = 2 tsp. sugar; 24 packets Equal = 1 cup sugar RECIPE FROM: SIMPLY SWEET distributed by Equal Sweetener ----- --------------21E91BFD5AE9--

Ice Cream


SUBMITTED BY
list all recipes for EGGS-DAIRY (98)
list all recipes by JOHANSSEN (49)


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keyword: cream
recipes for eggs-dairy
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(posted July 12, 1997)


Title:
Chocolate Ice Cream
Categories: Desserts,
Ice cream
Yield: 7 Cups

2 Envelopes unflavored
gelatin
4 c
Light cream or half n half
Or
milk
3 Beaten
eggs or 3/4 cup
Frozen
egg substitute,
Thawed
1 tb
Vanilla
1/3 c To 1/2 cup unsweetened cocoa
Powder
24 pk Equal or 7 1/4 tsp Equal
Measure

In a medium
saucepan combine the gelatin and 2 cups of
the
light cream; let stand 5 minutes. Cook and stir
over medium heat till mixture just comes to a
boil.
Grandually stir about 1 cup of the
hot mixture into
eggs; return all to saucepan. Cook and stir for 2
minutes more. DO NOT
BOIL! Remove from heat. Stir
in the remaining
cream and the vanilla. In a large
bowl,
combine cocoa powder and Equal. Grandually
blend in egg mixture till smooth. Chill just till
cold, stirring occasionally. (Don't overchill).
Freeze in a 4-quart
ice cream maker according to
manufacturer's directions. Makes about 1 3/4 quarts (
14 half cup servings).

NUTRITION INFORMATION PER SERVING: 128 cal; 5
g pro; 6
g carbo; 9 g fat; 71 mg chol; 43 mg sodium

DIABETIC FOOD EXCHANGES: 1/2
milk; 1 1/2 fat

NOTE: 1 pkt Equal = 2 tsp
sugar; 24 pkts = 1 cup sugar

-----

MM: Frozen
Orange Yogurt
---------- Recipe via
Meal-Master (tm) v8.03

Title: Frozen
Orange Yogurt
Categories: Desserts,
Ice cream
Yield: 2 Quarts

1 Envelope unflavored
gelatin
1/2 c Cold water
1 6 oz can frozen
orange juice
Concentrate, thawed
3 16 oz. cartons plain low
fat
Yogurt
32 Packets Equal or 3 tablespn
Plus 3/4 tsp. Equal Measure
1 ts
Vanilla

In a small
saucepan combine gelatin and water; let
stand 5 minutes to
soften. Heat and stir till gelatin
dissolves. Cool. In a large bowl
combine orange
juice concentrate, yogurt, Equal and
vanilla; stir in
gelatin mixture. Pour into a 4-quart
ice cream
freezer; freeze according to manufacturer's
directions. Makes about 2 quarts ( 16 half-cup
servings).

NUTRITION INFORMATION PER SERVING: 85 cal; 5
g pro; 13
g carbo; 1 g fat; 5 mg chol; 61 mg sodium

DIABETIC FOOD EXCHANGES: 1/2
milk, 1/2 fruit, 1/2 fat

NOTE: 1 packet Equal = 2 tsp.
sugar; 24 packets Equal
= 1 cup
sugar

RECIPE FROM: SIMPLY
SWEET distributed by Equal
Sweetener

-----


--------------21E91BFD5AE9
Content-Type: text/plain; charset=us-ascii; name="Transfer.txt"
Content-Transfer-Encoding: 7bit
Content-Disposition: inline; filename="Transfer.txt"

MM:
Chocolate
Ice Cream
---------- Recipe via
Meal-Master (tm) v8.03

Title:
Chocolate
Ice Cream
Categories: Desserts,
Ice cream
Yield: 7 Cups

2 Envelopes unflavored
gelatin
4 c
Light cream or half n half
Or
milk
3 Beaten
eggs or 3/4 cup
Frozen
egg substitute,
Thawed
1 tb
Vanilla
1/3 c To 1/2 cup unsweetened cocoa
Powder
24 pk Equal or 7 1/4 tsp Equal
Measure

In a medium
saucepan combine the gelatin and 2 cups of
the
light cream; let stand 5 minutes. Cook and stir
over medium heat till mixture just comes to a
boil.
Grandually stir about 1 cup of the
hot mixture into
eggs; return all to saucepan. Cook and stir for 2
minutes more. DO NOT
BOIL! Remove from heat. Stir
in the remaining
cream and the vanilla. In a large
bowl,
combine cocoa powder and Equal. Grandually
blend in egg mixture till smooth. Chill just till
cold, stirring occasionally. (Don't overchill).
Freeze in a 4-quart
ice cream maker according to
manufacturer's directions. Makes about 1 3/4 quarts (
14 half cup servings).

NUTRITION INFORMATION PER SERVING: 128 cal; 5
g pro; 6
g carbo; 9 g fat; 71 mg chol; 43 mg sodium

DIABETIC FOOD EXCHANGES: 1/2
milk; 1 1/2 fat

NOTE: 1 pkt Equal = 2 tsp
sugar; 24 pkts = 1 cup sugar

-----

MM: Frozen
Orange Yogurt
---------- Recipe via
Meal-Master (tm) v8.03

Title: Frozen
Orange Yogurt
Categories: Desserts,
Ice cream
Yield: 2 Quarts

1 Envelope unflavored
gelatin
1/2 c Cold water
1 6 oz can frozen
orange juice
Concentrate, thawed
3 16 oz. cartons plain low
fat
Yogurt
32 Packets Equal or 3 tablespn
Plus 3/4 tsp. Equal Measure
1 ts
Vanilla

In a small
saucepan combine gelatin and water; let
stand 5 minutes to
soften. Heat and stir till gelatin
dissolves. Cool. In a large bowl
combine orange
juice concentrate, yogurt, Equal and
vanilla; stir in
gelatin mixture. Pour into a 4-quart
ice cream
freezer; freeze according to manufacturer's
directions. Makes about 2 quarts ( 16 half-cup
servings).

NUTRITION INFORMATION PER SERVING: 85 cal; 5
g pro; 13
g carbo; 1 g fat; 5 mg chol; 61 mg sodium

DIABETIC FOOD EXCHANGES: 1/2
milk, 1/2 fruit, 1/2 fat

NOTE: 1 packet Equal = 2 tsp.
sugar; 24 packets Equal
= 1 cup
sugar

RECIPE FROM: SIMPLY
SWEET distributed by Equal
Sweetener

-----


--------------21E91BFD5AE9
Content-Type: text/plain; charset=us-ascii; name="Transfer.txt"
Content-Transfer-Encoding: 7bit
Content-Disposition: inline; filename="Transfer.txt"

MM:
Chocolate
Ice Cream
---------- Recipe via
Meal-Master (tm) v8.03

Title:
Chocolate
Ice Cream
Categories: Desserts,
Ice cream
Yield: 7 Cups

2 Envelopes unflavored
gelatin
4 c
Light cream or half n half
Or
milk
3 Beaten
eggs or 3/4 cup
Frozen
egg substitute,
Thawed
1 tb
Vanilla
1/3 c To 1/2 cup unsweetened cocoa
Powder
24 pk Equal or 7 1/4 tsp Equal
Measure

In a medium
saucepan combine the gelatin and 2 cups of
the
light cream; let stand 5 minutes. Cook and stir
over medium heat till mixture just comes to a
boil.
Grandually stir about 1 cup of the
hot mixture into
eggs; return all to saucepan. Cook and stir for 2
minutes more. DO NOT
BOIL! Remove from heat. Stir
in the remaining
cream and the vanilla. In a large
bowl,
combine cocoa powder and Equal. Grandually
blend in egg mixture till smooth. Chill just till
cold, stirring occasionally. (Don't overchill).
Freeze in a 4-quart
ice cream maker according to
manufacturer's directions. Makes about 1 3/4 quarts (
14 half cup servings).

NUTRITION INFORMATION PER SERVING: 128 cal; 5
g pro; 6
g carbo; 9 g fat; 71 mg chol; 43 mg sodium

DIABETIC FOOD EXCHANGES: 1/2
milk; 1 1/2 fat

NOTE: 1 pkt Equal = 2 tsp
sugar; 24 pkts = 1 cup sugar

-----

MM: Frozen
Orange Yogurt
---------- Recipe via
Meal-Master (tm) v8.03

Title: Frozen
Orange Yogurt
Categories: Desserts,
Ice cream
Yield: 2 Quarts

1 Envelope unflavored
gelatin
1/2 c Cold water
1 6 oz can frozen
orange juice
Concentrate, thawed
3 16 oz. cartons plain low
fat
Yogurt
32 Packets Equal or 3 tablespn
Plus 3/4 tsp. Equal Measure
1 ts
Vanilla

In a small
saucepan combine gelatin and water; let
stand 5 minutes to
soften. Heat and stir till gelatin
dissolves. Cool. In a large bowl
combine orange
juice concentrate, yogurt, Equal and
vanilla; stir in
gelatin mixture. Pour into a 4-quart
ice cream
freezer; freeze according to manufacturer's
directions. Makes about 2 quarts ( 16 half-cup
servings).

NUTRITION INFORMATION PER SERVING: 85 cal; 5
g pro; 13
g carbo; 1 g fat; 5 mg chol; 61 mg sodium

DIABETIC FOOD EXCHANGES: 1/2
milk, 1/2 fruit, 1/2 fat

NOTE: 1 packet Equal = 2 tsp.
sugar; 24 packets Equal
= 1 cup
sugar

RECIPE FROM: SIMPLY
SWEET distributed by Equal
Sweetener

-----


--------------21E91BFD5AE9--



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